Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 3795-3798

  Albi, T ^a   Lanzon A ^a   Guinda, A ^a   Leon M ^a   Perez Camino M C ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Conventional oven; Edible fats and oils; Heating effect; Microwave energy; Thermoxidative alteration

Indexed keywords

HELIANTHUS;

EID: 0000088115     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970181x     Document Type: Article

References (23)

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